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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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THIS RECIPE is my grandmother's. Originally Gram even made the tomato juice in it from scratch! Every time I return to Massachusetts for a visit home, Gram has this soup simmering on the stove. She's always loved to cook, and at age 95, she still enjoys making tomato soup and other favorite dishes. -Gerri Sysun, Narragansett, Rhode Island Ingredients:
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
2 cups tomato juice |
1/2 cup water |
2 tablespoons sugar |
1/8 teaspoon salt |
3/4 cup cooked wide egg noodles |
Directions:
1. In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through. Yield: 2 servings.
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